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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Chelation the phenomenon which occurs when a metal atom is firmly attached to (figuratively, trapped inside) a molecule of an organic substance, whose numerous and smaller atoms form a ‘cage’ round it. Globin in meat chelates iron. Chlorophyll in plants chelates magnesium. In both instances chelation is responsible for colour (the red colour of meat and the green colour in plants). See colour and cooking.